Save The first time I brought this farro salad to a neighborhood potluck, my friend Sarah actually asked for the recipe before she even finished her first bite. We were sitting on her back patio in late July, everything sticky and warm, and this cool, bright salad was exactly what nobody knew they needed. I had thrown it together on a whim that morning, and there is something deeply satisfying about watching people go back for seconds of something that took you twenty minutes to make.
Last summer my niece was visiting and helping me prep vegetables for this salad. She kept popping halved cherry tomatoes into her mouth instead of the bowl, claiming quality control was essential. We ended up eating half the tomatoes before they even made it into the salad, which is maybe why the version I made that day felt a little light on the tomatoes but heavy on the laughter.
Ingredients
- 1 cup farro uncooked: This ancient grain has the most wonderful nutty chew that holds up beautifully against juicy vegetables
- 3 cups water: Farro absorbs liquid like a thirsty sponge, so do not be tempted to reduce this amount
- 1/2 teaspoon salt: Salting the cooking water is the difference between bland farro and farro that actually tastes good
- 1 cup cherry tomatoes halved: Look for ones that feel heavy for their size, they will be the juiciest and sweetest
- 1 cup cucumber diced: English cucumbers work beautifully here since they have fewer seeds and thinner skin
- 1/4 cup red onion finely chopped: If you are sensitive to raw onion, soak the chopped pieces in ice water for 10 minutes first
- 1/4 cup fresh parsley chopped: Flat leaf parsley has a cleaner, brighter flavor than curly
- 2 tablespoons fresh mint chopped: This is optional, but it makes the whole salad sing with freshness
- 1/3 cup Kalamata olives pitted and sliced: Their briny punch cuts through the creamy elements and ties everything together
- 1/2 cup feta cheese crumbled: Room temperature feta crumbles more beautifully and distributes evenly
- 3 tablespoons extra virgin olive oil: Really use the good stuff here because it is one of the main flavor vehicles
- 2 tablespoons fresh lemon juice: Fresh is absolutely non negotiable, bottled juice will make the whole thing taste sad
- 1 teaspoon dried oregano: Rub it between your fingers before adding to wake up the essential oils
- 1 garlic clove minced: Let it sit in the lemon juice for a few minutes to mellow the raw bite
- 1/2 teaspoon salt: You might need more depending on how salty your olives and feta are
- 1/4 teaspoon black pepper: Freshly cracked pepper adds a little warm spice that lingers
Instructions
- Cook the farro to chewy perfection:
- Rinse the farro under cold water until it runs clear, then combine it with the water and half teaspoon salt in a medium saucepan. Bring everything to a boil, turn the heat down to low, cover and let it simmer gently for 20 to 25 minutes until tender but still pleasantly chewy. Drain any excess liquid and spread the farro on a baking sheet to cool faster, which I learned the hard way after trying to mix hot grains with delicate herbs.
- Prep all your vegetables while the farro cooks:
- Halve those cherry tomatoes, dice your cucumber into small bite sized pieces, and finely chop the red onion so no one gets an overwhelming bite of raw onion. Chop the parsley and mint if you are using it, keeping them separate until everything else is ready so they do not get bruised.
- Whisk together the dressing:
- In a small bowl, combine the olive oil, lemon juice, oregano, minced garlic, salt and pepper. Whisk vigorously until the mixture thickens slightly and looks emulsified, which will help it coat the salad evenly instead of pooling at the bottom.
- Combine everything with intention:
- Dump the cooled farro into a large bowl and add all those beautiful vegetables, herbs, olives and crumbled feta. Pour the dressing over the top and use a large spoon to gently fold everything together, being careful not to mash the feta too much.
- Let the flavors become friends:
- Taste the salad and add more salt or pepper if needed, then cover and refrigerate for at least 15 minutes. Those resting minutes let the dressing seep into the farro and the flavors really marry, though honestly it is also fantastic eaten immediately while the grains are still slightly warm.
Save My sister in law requests this every time we host summer dinners now, and she is not even someone who normally likes grain salads. Something about the combination of textures, the briny olives against sweet tomatoes, the creamy feta, the chewy farro, it just works. Last time she literally scraped her plate clean and asked if there was any leftover in the kitchen, which is the highest compliment I can imagine.
Make Ahead Magic
This salad actually improves after a day in the refrigerator, as the farro absorbs more of the dressing and the flavors deepen. I have made it the night before parties and people always ask if it is better the second day, to which I happily nod because it means less stress for me.
Serving Ideas
I love serving this alongside grilled fish or chicken, where the bright, acidic elements cut through rich, smoky flavors. It also holds its own as a light main course, especially when paired with some crusty bread to soak up any dressing that settles at the bottom of the bowl.
Variations Worth Trying
When tomatoes are not in season, I have used roasted red peppers and the salad still sings. You could also add diced bell peppers, artichoke hearts, or even some grilled zucchini in the height of summer. The template is forgiving and wants you to make it your own.
- Diced avocado adds creaminess if you want to skip the feta for a dairy free version
- Chickpeas or white beans can make this even more substantial as a main dish
- A handful of arugula stirred in right before serving adds a nice peppery bite
Save There is something deeply satisfying about a dish that comes together so simply but tastes like you spent hours thinking about it. This farro salad has become my go to for all those moments when I want to feed people something beautiful without disappearing into the kitchen for hours.
Recipe FAQ
- → Can I make this ahead of time?
Absolutely. This dish actually improves after sitting for a few hours or overnight in the refrigerator. The flavors meld together beautifully. Just keep the dressing separate if storing for more than a day, and add fresh herbs right before serving.
- → What can I substitute for farro?
You can use other whole grains like pearled barley, wheat berries, or quinoa. Adjust cooking time according to package instructions. For a gluten-free option, quinoa or brown rice work well.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The farro will absorb some dressing, so you may want to refresh with a little extra lemon juice and olive oil before serving leftovers.
- → Can I make it vegan?
Simply omit the feta or replace it with a vegan cheese alternative. You could also add diced avocado or extra olives for creaminess without dairy.
- → What proteins pair well with this?
Grilled chicken, shrimp, or white fish complement the Mediterranean flavors beautifully. You can also add chickpeas or white beans directly into the mix for plant-based protein.
- → Do I need to rinse farro before cooking?
Yes, rinsing removes dust or debris and helps prevent the grains from becoming gummy. A quick cold-water rinse is sufficient before adding to the cooking liquid.